Value of Seaweed As Food Not Realised

Manawatu Times, Volume 63, Issue 82, 7 April 1938, Page 5

Value of Seaweed As Food Not Realised

WELLINGTON, April 4. A fine collection of New Zealand seaweeds has been presented to the Dominion Museum by W. A. Scarfe, of Wellington, who is described by the museum authorities as one of the greatest living authorities on this subject. The weeds, which have been carefully, preserved by drying, are mounted upon card aud represent the principal types of the 600 or so varieties of seaweed found upon the coast. Mr Scarfe, who is a member of the staff of tho Union Steam Ship Company, said in an interview that he had made a lifetime hobby of the study of seaweeds, to which few scientists had devoted their attention. The high commercial value of seaweed, which formed a useful article of food, was emphasised by Mr Scarfe. A common variety found on the Wellington foreshore could, with simple preparation, he said, be made into a delicious and nourishing blancmange. Another type, said Mr Scarfe, mado an excellent substitute for chewinc

gum, and he was accustomed to carry a piece in his pocket for this purpose. The value of seaweed as food lay in its gelatine and iodine content. The Japanese had long cultivated seaweed on a vast scale, laying down great commercial submarine gardens. Seaweed gardening was highly profitable, as nothing had to be spent on fertilising or on tilling the soil; the sea was a vast natural storehouse from which the weed could draw its sustenance. The kelp industry was not the exclusive prerogative of Japan, said Mr Scarfe. Formerly it was an important

source of soda and potash, both in {Scotland and in Germany. The com mou kelp found on the New Zealand coast was tho most valuable commercial species, being rich in vitamins and j minerals. From it was derived food for men and live stock, and it was used also in the preparations of glues, manures and medicines, “I think the uses of seaweed should be more widely known,” said Mr Scarfe. ‘Many species found on our coasts will yield valuable food. They aro easily vronarorl. nutritious and pleasant.”

Raumai Tin-re wa> a good at of members al rhe annual meeting of the Raumai , Golf Club, held recently. The balance ■ i sheet showed the club to be in a satisfaci J tory position financially. The following ' officers were elected: Patron. Mr It. Mac* 1 Donald; president, Mr H. Stuart; secre- . tary, Mr R. H. Smart; captain, Mr J. Macj Donald; vice-captain, Mr H. li. Clapham; j hon. auditor, Mr J. McDonell. Fiftetn I new members were elected, bringing; the ( total membership to 80. Owing to the ' very dry weather tho greens are not yet . in order for competition play, and tbe opening »'-•>- has been postponed. Member* r are allowed on all greens except Nos. J i and 4 until further notice from the greens committee. Jl was decided to hold the annual ball early in the season.